From French service to English service, which is best for your restaurant?

While a restaurant’s reputation depends in part on the quality of the dishes it offers, you should also focus on the quality of its service. But do you know the different types of service ? English or French, discover these service styles that prioritise elegance.

French service

Dating back to the Middle Ages and more precisely codified in the 17th century, so-called “ French service ” is synonymous with refinement and, very often, opulence. This service involves several courses, each offering a multitude of choices. First, hors d’oeuvres, starters and soups are served, followed by meats and fish in sauce, then savoury dishes, roasts and salads, before moving on to vegetables, pies and cheeses, and finishing with desserts, fruit, compotes and ice cream. 

There are two different types of service:

• Half service (or simplified service) : for each course, the different dishes are served at the same time on the table and guests can help themselves as they wish. This type of service is considered the precursor to the buffet or self-service format.
• Full service : for each course, one or more servers (depending on the number of guests) present each platter and carve and serve guests directly onto their plates according to their choices. To do so, they must stand to the guest’s left and serve them using forks, spoons or special tongs.

What are the advantages of French service?

This type of service offers certain advantages:

• An elegant service : this type of service is one of the most suitable when you are relying on elegance to build your restaurant’s reputation.
• A fast service : at events involving a large number of covers, this type of service is faster than an à la carte menu.
• A varied choice : such an abundance of dish choices within each course makes it possible to satisfy every guest’s tastes.
• The ideal choice for large tables : for large groups, this course-based type of service flows more smoothly than à la carte service and makes work easier for front-of-house staff as well as kitchen staff.

What are the drawbacks of French service?

Ideal for banquets and large gatherings, French service perfectly combines refinement and fine dining. Of course, it is also important to take certain disadvantages into account:

• Presentation : many chefs give free rein to their creativity through the presentation of their plates. With French service, where plating is not possible, the table’s aesthetics take centre stage.
• The risk of eating cold food : the large number of dishes freely available on the table for each course often means longer meals, and dishes left on the table too long will tend to cool down.
• The risk of waste : while French service is synonymous with opulence when it comes to the choice of dishes, it also entails a greater risk of waste than à la carte service.
• Training front-of-house staff : in the case of full service, servers are required to carve meat, fish and shellfish with expert skill. They must also know how to handle service cutlery, all while meeting the standards of elegance required by this type of service. Training for these servers must therefore be more in-depth and comprehensive.

English service

Similar to French service, English service is renowned for its elegance. Slightly different, this service is carried out using a gueridon trolley placed at the end of the table, on which the dishes ordered by guests are placed, allowing the server to serve a large number of people in a single trip. The server then presents each dish to the guests before serving them.

Unlike French service, English service does not include a simplified service. The server is responsible for serving every guest, according to precise rules : the server must stand to the guest’s left, then serve them with their right hand. Between each dish, cutlery is cleared from the right and replaced with the appropriate cutlery for the next dish.

What are the advantages of English service?

In addition to the spectacular nature of English service, it offers several advantages:

• A unique personal experience : given the nature of English service, each server focuses on tables with fewer guests, offering them a unique service experience.
• Dishes are ready to serve : all dishes are pre-cut in the kitchen, saving time for servers and guests while avoiding any risk of compromising the elegance of the presentation.
• Less risk of waste : as dishes are chosen by guests and served by servers as soon as they leave the kitchen, they will suit diners’ tastes and will not have time to cool down.

Better suited to smaller groups, English service offers a sophisticated dining experience.

How do you choose the best type of service for your restaurant ?

Are you planning to open a restaurant  ? Start thinking now about the type of service you want to offer. As both have many advantages, the criteria to consider when choosing French service or English service are equally varied:

• Training for front-of-house and kitchen staff.
• The size of the restaurant.
• The size of the tables.
• The type of events planned.

Whatever your choice, your guests will undoubtedly be charmed by the elegance of the service you offer. Also bear in mind that the elegance of the uniform must match that of the service you choose. We also recommend equipping your servers  with work shoes suited to their needs. To do so, do not hesitate to contact our Shoes For Crews teams.